I was seriously doubting if I’d be able to participate in this years 12WOCT party. As you know, I’ve only just moved to Sydney and am just about getting settled in. More importantly, I don’t have an oven at my disposal. Can you imagine that? I’m feeling a little lost without one at the moment. But I decided to prove to myself that I can have an equally delicious Christmas platter with just a microwave and a stovetop. This year, look out for easy, quick and fun options that you can belt out, even if all you have is a little kitchenette, like I do. Every week for the next 12 Weeks I’ll post something yummy that should give you a few options for your own Christmas platter. If you don’t want to miss out on the fun, you can follow my blog on Bloglovin’ (button on the right), and yeah, we’re on Facebook too, you can follow us here.
This week, I decided to kick-off the festivities with some home made Honeycomb. It’s a Nigella Lawson recipe which she refers to as Hokey Pokey. Whatever you decide to call it, you have to give this a try. And you know why? It will take you less than 30 minutes from start to finish to whip up a batch of this deliciousness. Also, you don’t need any fancy ingredients or equipment to make it. With just 3 ingredients and a stovetop, you’ll end up with some really delicious, golden Hokey Pokey. This will be a sure hit for folks who like their candy really sweet. It was a little sweet for my liking, but I know a few people who would devour the whole lot. I think this Hokey Pokey would be great crushed over some ice cream or dipped in some dark chocolate. I gotta try that soon. If this lasts, this candy is best stored in an airtight container.
This batch turned out a little darker that it should have and hence had a slight bitter touch to it, but we like a darker caramel anyway, so it worked out well for us. However, when I make my next batch, I will take it off the heat a little earlier.
Recipe by: Nigella Lawson
1/2 cup caster sugar
4 tbsp golden syrup
1 heaped tsp baking soda
Put the sugar and syrup in a saucepan an stir lightly to combine, before you can put in on the heat.
Do not stir once it is on the heat, or it’ll turn gritty and grainy, and you don’t want that to happen.
Place on the heat and let it melt and turn to a caramel-like gooey consistency.
You may swirl the pan if you’d like but please don’t stir.
Once the sugar has melted completely, take the pan off the heat and add the baking soda and quickly whisk it in.
Immediately turn it out onto some baking paper and leave it to set for about 15-20 minutes. (It may take longer depending on the temperature.) You can also pop it into the fridge once it has cooled down, to finish setting up.
Once it has set, roughly break it up into pieces, and there you go. You have some delicious homemade Honeycomb.
Don’t forget to stop by and check out what the other have whipped up this week. Also, if you’d like to participate in this 12 Weeks of Christmas Treats edition, stop by our lovely host, Brenda’s blog, Meal Planning Magic and fill out the form available here.